30 To make Genovese tart
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by [name]

Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "30 To make Genovese tart". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

30 To make Genovese tart. Take eighteen ounces of chard or spinach, three ounces of grated cheese, two and one half ounces of olive oil and the fresh cheese from six ounces of curdled milk. And blanch the herbs and chop them small and stir it all together and make a good covered tart with it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related: [edit as appropriate - note that this section should be left out if no related recipes can be found]

127. Genovese Tart. A pound of almonds well-peeled, and another of pine_nuts, and another of toasted hazelnuts, and grind them all together in a mortar and after grinding, set them aside. And take a pot with water, and salt, and oil. And this shall be on a flesh day, and taste [to see] if it is well-salted; and take a half pound of raisins without seeds, and three ounces of peeled dates cut into quarters, and three or four apples which are sweet-sour or sweet, and quarter them and remove the core and seeds, and cast them in the pot to cook. And when it is well-boiled, the apples will be cooked. And then remove them from the water, and grind them with the dates, and raisins, and almonds, and with the hazelnuts, and pine_nuts. And after they are well-ground, blend it all with the said broth; and if it is a flesh day, you may cast into the mortar a dozen eggs ground up with the aforementioned things. And then strain it through a sieve, and having done this take good dough which is well-kneaded, and make a trencher as large as if it were the bottom of the frying pan which you have, and make its edges like a empanada without a top; however, let it be the size of the frying pan neither more no less, and put it in the frying pan; and when it is inside, cast in a little oil underneath so that the dough does not stick to the frying pan; and then cast all that sauce or foodstuff in the pie, and put it upon good hot cinders; and then take a lid which is as large as the frying pan, that will cover it well, and put a good fire of charcoal above and below and around it. And when it has been like this for a little while, carefully remove the lid from the top, and cast into the tart two ounces of sugar, and one of ground cinnamon, and then cover it again with its lid; and cook two hours until the dough comes away from the frying-pan; and then it is cooked, and remove it to a plate as if it were an omelet; and put it on the table like a pie.
[Libre del Coch]

127. Genovese Tart. A pound of almonds well-peeled, and another of pine_nuts, and another of toasted hazelnuts, and grind them all together in a mortar and after grinding, set them aside. And take a pot with water, and salt, and oil. And this shall be on a flesh day, and taste [to see] if it is well-salted; and take a half pound of raisins without seeds, and three ounces of peeled dates cut into quarters, and three or four apples which are sweet-sour or sweet, and quarter them and remove the core and seeds, and cast them in the pot to cook. And when it is well-boiled, the apples will be cooked. And then remove them from the water, and grind them with the dates, and raisins, and almonds, and with the hazelnuts, and pine_nuts. And after they are well-ground, blend it all with the said broth; and if it is a flesh day, you may cast into the mortar a dozen eggs ground up with the aforementioned things. And then strain it through a sieve, and having done this take good dough which is well-kneaded, and make a trencher as large as if it were the bottom of the frying pan which you have, and make its edges like a empanada without a top; however, let it be the size of the frying pan neither more no less, and put it in the frying pan; and when it is inside, cast in a little oil underneath so that the dough does not stick to the frying pan; and then cast all that sauce or foodstuff in the pie, and put it upon good hot cinders; and then take a lid which is as large as the frying pan, that will cover it well, and put a good fire of charcoal above and below and around it. And when it has been like this for a little while, carefully remove the lid from the top, and cast into the tart two ounces of sugar, and one of ground cinnamon, and then cover it again with its lid; and cook two hours until the dough comes away from the frying-pan; and then it is cooked, and remove it to a plate as if it were an omelet; and put it on the table like a pie.
[Libre del Coch]

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

tarts
chard
spinach
cheese
olives
oil
milk
herbs

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Procedure
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Bibliography

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